PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Thornworks Hazelnut-Anchovy

Independent adaptation of a publicly published Skye Gyngell recipe. Not affiliated with, sponsored by, or endorsed by Skye Gyngell.

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Red Wine Vinegar 15 ml, Olive Oil 120 ml
Dijon Mustard 15 mlRed Wine Vinegar 15 mlOlive Oil 120 ml

Ingredients

  • Hazelnuts — 100 g hazelnuts
  • Anchovy — 2 anchovies
  • Dijon Mustard — 1 Tbsp Dijon (15 ml)
  • Red Wine Vinegar — 1 Tbsp red wine vinegar (15 ml)
  • Olive Oil — 120 ml EVOO

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Hazelnuts, Anchovy.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Originally published as Hazelnut-Anchovy Dressing.

Adapted from a Skye Gyngell recipe (Skye Gyngell / The Independent (winter recipes)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Skye Gyngell / The Independent (winter recipes) (published as “Hazelnut-Anchovy Dressing”). Full citation lives in Provenance.

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